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All Journal Buletin Udayana Mengabdi Jurnal Kepariwisataan dan Hospitalitas Udayana Journal of Social Sciences and Humanities (UJoSSH) Asian Journal of Social and Humanities
I Gusti Ngurah Widyatmaja
Tourism Diploma IV Program Studies,Faculty Of Tourism, Unud, Denpasar
Humanities Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Pengaruh Kepuasan Kerja Terhadap Turnover Intention Karyawan di The Amasya Villas Seminyak Madya Pratiwi, Ni Kadek Candra; Widyatmaja, I Gusti Ngurah; Putra, Agus Muriawan
Jurnal Kepariwisataan dan Hospitalitas Vol 7 No 2 (2023): Vol.7,No.2,2023
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh kepuasan kerja terhadap turnover intention karyawan di The Amasya Villas Seminyak. Tingginya turnover intention karyawan disebabkan karena ketidakpuasan karyawan saat bekerja. Dengan demikian masalah kepuasan kerja merupakan hal yang dapat mempengaruhi pikiran karyawan untuk keluar dari tempatnya bekerja. Teknik pengumpulan data dilakukan dengan observasi, wawancara, kuesioner, dokumentasi, dan studi kepustakaan. Teknik analisis data yang digunakan dalam penelitian ini terdiri dari analisis deskriptif kualitatif, uji instrumen, uji asumsi klasik, skala likert, analisis regresi linier sederhana, analisis korelasi, uji-t, dan analisis determinasi. Dalam penentuan informan, penelitian ini menggunakan teknik purposive sampling, sedangkan teknik sampling jenuh adalah teknik penentuan informan yang digunakan dalam penelitian ini. Hasil penelitian menunjukkan bahwa variabel kepuasan kerja memiliki nilai thitung < -ttabel (-6,998 < -1,679). Hal ini menunjukkan bahwa Ha diterima dan Ho ditolak. Hal tersebut berarti bahwa kepuasan kerja berpengaruh negatif terhadap turnover intention karyawan di The Amasya Villas Seminyak. Dengan demikian jika tingkat kepuasan kerja tinggi maka semakin rendah tingkat turnover intention karyawan. Saran dalam penelitian ini adalah pihak manajemen The Amasya Villas Seminyak diharapkan lebih memperhatikan lagi rasa kenyamanan psikis karyawannya karena dengan kualitas kerja yang baik tentu akan berdampak positif juga bagi pihak manajemen The Amasya Villas Seminyak yang tentunya juga akan menurunkan niat karyawan untuk melakukan turnover.
Culinary Heritage as Tourist Attraction in Kota Tua, Padang-West Sumatera Melati Sekar Sari; I Gusti Ngurah Widyatmaja; I Putu Sucita Yanthy
Asian Journal of Social and Humanities Vol. 2 No. 2 (2023): Asian Journal of Social and Humanities
Publisher : Pelopor Publikasi Akademika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59888/ajosh.v2i2.158

Abstract

This research examines the culinary heritage in the Kota Tua area as one of the Integrated Tourism Areas in Padang City. This area is enriched with historical buildings and culinary influenced by various ethnicities that have been around for decades. However, culinary tourism development in this area is relatively slow because of a lack of active collaboration between stakeholders. This research aims to analyze the potential and obstacles to developing culinary heritage as a tourist attraction in the Kota Tua of Padang. This study used a descriptive qualitative method. The data collection technique used was in-depth interviews with stakeholders. The data taken was processed and analyzed using thematic analysis techniques. The results of this research show the importance of an effective development of culinary tourism as a tourist attraction in Kota Tua, Padang. In developing this area as a tourist attraction, it is formulated from thematic elements of stakeholder statements during interviews. These elements indicate development strategies in accordance with the potential and obstacles experienced during the process of developing culinary tourism as a tourist attraction. In an effort to overcome the issue of developing culinary tourism as a tourist attraction in Kota Tua, Padang requires the holistic involvement of relevant stakeholders in producing regional development through historical narratives regarding culinary products and storytelling as well as events such as the Culinary Tourism Festival.
Culinary Heritage as Tourist Attraction in Kota Tua, Padang-West Sumatera Sekar Sari, Melati; Widyatmaja, I Gusti Ngurah; Yanthy, I Putu Sucita
Asian Journal of Social and Humanities Vol. 2 No. 2 (2023): Asian Journal of Social and Humanities
Publisher : Pelopor Publikasi Akademika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59888/ajosh.v2i2.158

Abstract

This research examines the culinary heritage in the Kota Tua area as one of the Integrated Tourism Areas in Padang City. This area is enriched with historical buildings and culinary influenced by various ethnicities that have been around for decades. However, culinary tourism development in this area is relatively slow because of a lack of active collaboration between stakeholders. This research aims to analyze the potential and obstacles to developing culinary heritage as a tourist attraction in the Kota Tua of Padang. This study used a descriptive qualitative method. The data collection technique used was in-depth interviews with stakeholders. The data taken was processed and analyzed using thematic analysis techniques. The results of this research show the importance of an effective development of culinary tourism as a tourist attraction in Kota Tua, Padang. In developing this area as a tourist attraction, it is formulated from thematic elements of stakeholder statements during interviews. These elements indicate development strategies in accordance with the potential and obstacles experienced during the process of developing culinary tourism as a tourist attraction. In an effort to overcome the issue of developing culinary tourism as a tourist attraction in Kota Tua, Padang requires the holistic involvement of relevant stakeholders in producing regional development through historical narratives regarding culinary products and storytelling as well as events such as the Culinary Tourism Festival.
Co-Authors A. A. P. Sri Agung Sri Sulistyawati Anak Agung Putri Sri Apriliana Devitasari Astorina Firda Ayuningtyas Degas Elang Paksi Danujaya Desak Made Nita Artiani Fretika Putri Sembiring George Alfberth Rumpaidus Hasan, Achmad Nadhif Vieri I Gede Suastawa Arimbawa I Ketut Suwena I Made Dwi Kurnia I Made Sendra I Nyoman Jamin Ariana I Nyoman Tri Sutaguna I Putu Sucita Yanthy I Wayan Adi Sumerta I WAYAN WIRAATMAJA I.B.K. Astina IB Ketut Astina Ida Bagus Ketut Astina Imaniar, Nasdya Irma Rahyuda Kadek Dian Warini Leonardus Agung Madya Pratiwi, Ni Kadek Candra Mahanani Yoganindya Meisya Ridha Maghfira Melati Sekar Sari Muriawan Putra, Agus Nelman Rumere Ni Kadek Sri Mirayani Ni Ketut Arismayanti, Ni Ketut Ni Luh Putu Yuliani Ni Putu Ratna Sari ni wayan siska agustini Ni Wayan Sumiati Nyoman Ariana P.R. Pertiwi Paulina Tambunan Putu Ratih Pertiwi Rahyuda, Irma Riezcha Shofiana Ronald Mahendra Jati Sekar Sari, Melati Yanthy, I Putu Sucita Yosep Kristianus Melang Yudhi Lesmana